Inside Costigan Vegan Baking Boot Camp®

So, just what happens inside a Costigan Vegan Baking Boot Camp®? Well, simply put – a lot happens! Here’s givea short but sweet day-by-day rundown of the February 24 to 28th Intensive.

Who are the students? The intensive course is limited to 14 students, and the groups in each series have been very diverse. In this most recent series four were U.S. residents (NYC, MD, CA) while the others traveled from Korea, Columbia, Venezuela, Germany, Malaysia, and Brussels (by way of Paris).

Raw Chocolate Tart

Vegans, or … ? Vegans here: 2. (3 if you count a vegan partner). Several students were working towards a more plant-based and/or compassionate diet for personal reasons, several wanted vegan items for their shops, and gluten-free was desirable, for sure. The parent of a child with severely allergies joined us, as well.

Lemon Tart

Newbies or professionals? The majority of the students in this group were working professionals. (This is not always the case.) A Cordon Bleu Pastry Grand Diploma, London, I.C.E pastry grad, proprietors of ice cream & pastry shops, pop-up, and a specialty bakery, but one woman who said she was quite new to baking was a very active participant.

The recipes: The verdicts: “Delicious, incredible, I can’t believe this is vegan” was a constant refrain. Information in the course: even those who had completed full professional programs, deemed what they learned new and pertinent.

Pies and Tarts Table with some Baklava

Getting everyone to “beginners mind” is a key factor, and let’s just say, while we don’t actually do push-ups in this Bootcamp, I do wear a jacket on day one with inscription, “Diva of Dairy Free”, and its not for nothing.

Chef Fran and Cookies

Reviewing the material from the previous lesson is factored into the lesson plan, and at the end of each day, plating and presenting the desserts is practiced. After going over the recipes, we taste. (And just look at the table!)

Day 5: Cake Day Baking Cake layers, Cooling, Torting Making and finishing glazes, creams, fillings, frostings Extras, such as chickpea meringue, coconut whipped cream, candying carrots and rice syrup, sauces, garnishes. Assembling Cakes Presenting the whole cakes Presenting slices Awarding of Certificates. And there is more, but you have to attend to know!

It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.

The next session of Fran Costigan’s Online Essential Vegan Desserts Course at Rouxbe starts July 16, 2019. However, the 90-day course is self-paced, and you can begin up to a week later. Extensions are[...]